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Monday, April 16, 2012

Today I'm posting a recipe for the tasty ham that we enjoyed over the Easter holiday. I meant to get this up yesterday, but ran out of time when we got back in town. This would have been perfect yesterday, because it was National Glazed Spiral Ham Day. I love Honey Baked Hams, but quite honestly we just can't afford them.

I tell myself every year that I will buy one until I see the price. I thought instead of purchasing one why not try and recreate one at home. I searched online, but there were a ton of recipes. I wasn't sure which recipe to go with, because I didn't know the ingredients that the honey baked ham company uses. I just kept going through recipes until I found a recipe that caught my eye.

That's when I came across this recipe for a Copycat Honey Baked Ham. I liked all the ingredients in this particular recipes, so that's the one I went with. It called for a spiral ham, honey, brown sugar, pear juice, orange juice and the use of butane torch. Oh what fun what fun! I told myself all you can do is try it and see how it turns out.

Since the ham was already fully cooked the whole recipe took just an hour and 15 minutes from start to finish. The directions were pretty straight forward, so this recipe is really easy to follow. I have to admit I had a lot of fun using the little butane torch to caramelize the glaze.

The ham tasted wonderful and I loved the sweet-sticky glaze on top. I'm sure this is not the how the real honey baked hams are made, but I can tell you this is my new go to ham recipe for the holidays, because everyone loved it!!

Here are a few step by step photos of the whole process. Don't let the butane torch scare you off, because it was really easy to use. You do not have to cover the ham with foil.

Honey Baked HamIngredients: 3 1/2- 5 lbs ham (spiral cut smoked, fully cooked)1/2 - cup pear or apple juice (I used a apple harvest blend juice)1/2 - cup orange juice1/2 - cup brown sugar (firmly packed)1/2 - cup honeyhand held cooking torchDirections: Preheat oven to 350°F. Place the ham, cut end down, in a large baking pan.Mix the pear or apple juice with the orange juice in a bowl and mix.Pour the juice mixture over the ham and bake for 15 minutes basting frequently with juices. Remove from oven.Mix brown sugar and honey together in a small bowl.Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.Using a butane torch carefully caramelize the glaze to the crust using small strokes.Cook's Note: The original source of this recipe did not cover the ham with foil, so I did not cover mine. Small culinary cooking torches can be purchased at Amazon, Walmart, Target. Home Depot or Lowes.

28 comments:

Remember to cook down the bone after you make ham and spinach lasagna with the scraps and make baked beans for your hot dog nights this summer! I just made 7 containers from ham broth I had today. They freeze amazingly!

This looks amazing! I Love Honey Baked but haven't bought one in years. I might just have to make this over the weekend ;)

I wanted to let you know I Featured you on my Favorites from last weeks Creative Thursday Link Party, so stop on by and check it out. And of course, please post some more yummy recipes. Have a great week.

Hi I am wondering if I can make this in the crockpot? If so would I just put all the ingredients in the slow cooker and cook on low until heated thru maybe 8 hours ?? Let me know I would love to try this on Sunday.. Hope to hear back from you by then thanks.

I don't know if you have an Aldi store nearby or not. I usually buy the Aldi spiral ham and use their glaze (I don't have a butane torch). It's really delicious but the basting of yours sounds really good.

I was personal friends with a family that owned a honey baked ham franchise. This family also owned a Long John Silvers Franchise. During the Christmas Season, ordered 50+ 5 pound honey baked Hams for all of upper management. I was told the butane torch was very important to the crispy taste of the honey baked ham. Can't wait to try it. Best Wishes and Happy Holidays to.y'all.

It is just an educated guess, but I would not cook this type of ham in a crock pot. I THINK it may end up with a sort of stewed taste or like ham that cam from a soup. I would save the crock pot method for making left over soup. Just a guess. Good luck.

I made this for Christmas dinner yesterday and it turned out great! My husband had a torch that's for soldering metal and it worked just fine for the ham too. I was a bit timid with it and I think the ham would have been even better if I had torched it a bit more. I'll be making this again though, because the whole family loved it!

I'm looking forward to trying to make this for Easter. My question though is on the glaze. Since you are baking it in the oven with the spiral slicing facing down, do you torch the bottom of the ham first and then plate it and the torch the spiral sliced side? Please advise. Thanks.